SERVSAFE EXAM CHAPTER 6 - THE FLOW OF FOOD:

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SERVSAFE EXAM CHAPTER 6 - THE FLOW OF FOOD:

PREPARATION

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -21 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: When storing leftover TCS foods that will be used in a salad should you throw out leftovers held at 41F or lower after 7 days, or 10 days?

Answer:

You should throw the leftovers held at 41F or lower out after 7 days

Question 2: A safe way to cool a stockpot of meat sauce is to put it into a

cooler freezer sink of ice water cold holding unit

Answer:

Sink of ice water

Question 3: Which food item should not be served to high risk populations?

Vegetable stir-fry Grilled salmon Roasted chicken Raw oysters

Answer:

Raw oysters

Question 4: To what temperature must soup that contains cooked beef be reheated for hot holding?135F for 15 seconds 145F for 15 seconds 155F for 15 seconds 165F for 15 seconds

Answer:

165F for 15 seconds Question 5: 135 is the required minimum internal cooking temperatures for which foods?Pork roast Brined ham Catfish fillets Ground-beef burger Stuffing made with oysters Roasted potatoes that will be hot held Scrambled shell eggs that will be hot held Chili made with previously cooked chicken

Answer:

Roasted potatoes that will be hot held Question 6: 155 is the required minimum internal cooking temperatures for which foods?Pork roast Brined ham Catfish fillets Ground-beef burger Stuffing made with oysters Roasted potatoes that will be hot held Scrambled shell eggs that will be hot held Chili made with previously cooked chicken

Answer:

Brined ham, Ground beef burger, and Scrambled shell eggs that will be hot held Question 7: A food handler left a hotel pan of pasta salad on the prep table while preparing several lunch orders. What is the problem with this situation?Cross-contamination Poor personal hygiene Time-temperature abuse Poor cleaning and sanitizing

Answer:

Time-temperature abuse

Question 8: Why must prep tables be cleaned and sanitized between uses?

To make space to work safely To prevent cross contamination To reduce toxic metal poisoning To avoid time-temperature abuse

Answer:

To prevent cross contamination Question 9: What is the required minimum internal cooking temperature for ground turkey?135F 145F for 15 seconds 155F for 17 seconds 165F for <1 second

Answer:

165 for <1 second Question 10: Chili was cooled from 135F to 70F in two hours and then from 70F to 41F in four hours. Was this cooled correctly?

Answer:

Yes Question 11: Beef barley soup was cooled from 135F to 70F in one hour and then from 70F to 41F in four hours. Was this cooled correctly?

Answer:

Yes Question 12: Mashed potatoes were cooled from 135F to 70F in three hours and then from 70F to 41F in two hours. Was this cooled correctly?

Answer:

No Question 13: To protect ice, should you store ice scoops inside of the ice bin, or store ice scoops outside of the machine in a clean, protected location?

Answer:

Store the ice scoops outside of the machine in a clean, protected location

Question 14: 165 is the required minimum internal cooking temperatures for which foods?Pork roast Brined ham Catfish fillets Ground-beef burger Stuffing made with oysters Roasted potatoes that will be hot held Scrambled shell eggs that will be hot held Chili made with previously cooked chicken

Answer:

Stuffing made with oysters and chili made with previously cooked chicken Question 15: When partially cooking food for later service, what is the maximum amount of time that the food can be heated during the initial cooking step?60 minutes 70 minutes 80 minutes 90 minutes

Answer:

60 minutes Question 16: When cooling TCS food, the temperature must go from 135F to 70F in,

• hours
• hours
• hours
• hours

Answer:

• hours

Question 17: When thawing frozen food, should you place the item in a prep sink with warm, running water, or place the item in a cooler that keeps it at 41F or lower?

Answer:

Place the item in a cooler that keeps it at 41F or lower Question 18: 145 is the required minimum internal cooking temperatures for which foods?Pork roast Brined ham Catfish fillets Ground-beef burger Stuffing made with oysters Roasted potatoes that will be hot held